avocado tahini toast

This recipe was inspired by an avocado toast I had when I last went home to Ann Arbor. I got potato tacos (which, incidentally, were good as hell) and a side of avocado toast with tahini and cucumbers, which turned out to be an absolute monster. The bread was so thick, it was too big to fit in my mouth vertically. I was uncomfortably full after the meal, but I couldn’t get that avocado toast out of my head… It was love at first bite! (Has anyone thought of that joke before? Highly doubt it!) The nuttiness of the tahini complemented the subtle sweetness of the avocado, and the creamy textures of the tahini and avocado were interrupted perfectly by the crunch of the cucumbers. The only thing I wished for was some heat, so I added some red pepper flakes and cayenne to my version. This is perfect brunch food because it doesn’t take you to a painfully full place (unless you also eat it with a full plate of tacos) but it does keep you full until din din. Try not to get too big of a head for making yourself fancy avocado toast though (ha ha!).

The picture here is an earlier version of the toast in which I just sliced the avocado instead of mashing it; I also ate half before I remembered I wanted to take a pic. Anyway, not that important. This recipe is extremely flexible, so live your dreams.  And if anyone is in Ann Arbor looking for a hawt bite, check out Avalon Café and Kitchen! Their food is so good—I highly recommend their potato tacos, avocado toast, and shakshuka.

Makes 1 big ass piece of toast or 2 more normal-sized pieces of toast | 15 min

1 avocado

2 tbsp tahini

1/2 c thinly sliced cucumbers

1 tsp lemon juice

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp smoked paprika

1-2 tsp red pepper flakes

1 or 2 thick slices of sturdy bread (preferably sourdough, in my opinion) (1 or 2 depending on how thick you want your toppings piled on)

Salt to taste

Sesame seeds for garnish

  1. Toast your bread.
  2. Prepare your avocado– cut it in half, remove the pit, scoop into a bowl, mash it up.
  3. Add all of the spices (except the red pepper flakes and the sesame seeds) and the lemon juice. Taste and adjust.
  4. Assemble: spread the tahini over your bread, then scoop the avocado mash onto the bread, then add the cucumbers, and then garnish with the red pepper flakes and sesame seeds. Keep your salt on hand if you’re like me and need maybe 150% of the average salt intake to be happy.
  5. Eat that baby up and lick tahini off your fingers!!

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